Nutritious Blueberry Muffins

Checkout this YUMMY blueberry muffin recipe I made for my Nutrition Workshop this past weekend. They are flour-less, refined sugar-less, dairy-free & are a perfect post-workout snack!

Flour-less Blueberry Muffins

2 ripe medium-size bananas

½ cup almond butter

¼ cup unsweetened vanilla almond milk

2 eggs (or egg replacer if you would like to go vegan)

½ cup pure maple syrup

1 tablespoon vanilla extract

2 ¼ cup rolled oats

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup fresh blueberries

Coconut sugar to sprinkle

Instructions: Preheat oven to 350 degrees. Grease or line muffin tin(s). (I was able to make 16 muffins)

Place all of the ingredients except for the blueberries into a food processor & blend for about 30 seconds or until smooth. Using a spoon, gently fold the blueberries into the batter. Pour the batter into the muffin tins, filling each about 3/4th the way full. Bake for 20 minutes, or until light golden brown. Sprinkle with Coconut Sugar & cool for 10 minutes. Enjoy!